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Steak Au Poivre With Dried Cherries

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“From the book, Florence Henderson's Short-Cut Cooking.”

Ingredients Nutrition


  1. In a saucepan over medium heat, combine the broth, orange juice, cranberry juice, dried cherries, brown sugar, and salt to taste.
  2. Cook until the mixture is reduced by half, 5-8 minutes.
  3. While the broth mixture is cooking, press the cracked pepper into both sides of the steaks.
  4. Press hard so it will stick to the surface of the meat.
  5. In a nonstick skillet over medium-high heat, heat the oil.
  6. Cook all of the steaks until browned on both sides and done to your liking.
  7. This will take about 2-3 sides about 2-3 minutes on each side for rare steaks, and longer for medium or well-done.
  8. Remove steaks to a warm plate.
  9. Add the brandy to the skillet and cook until the mixture is reduced by half, 3-5 minutes.
  10. Sprinkle the rosemary leaves into the pan and stir for a few seconds.
  11. Add the dried cherry mixture to the pan and cook until the sauce is thickened somewhat, about 5 minutes.
  12. Adjust the seasonings and add salt to taste.
  13. To serve, place a pool of sauce on each dinner plate and lay the steaks on top of each. Serve immediately.

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